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One Pot Enchilada Soup Recipe

Flavorful, fast, and easy, this One Pot Enchilada Soup Recipe will bring the whole family around the table for a delicious dinner that requires no frying, no baking, and almost no waiting! Pantry staples, simple spices, and lots of bold Mexican flavors come together for a meal that tastes just like an enchilada, but a lot more fun to make.

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 8
Calories: 600 kcal
Course: Main Course , Soup , Lunch , Dinner
Cuisine: South American , Mexican , International

Ingredients

  • 2 tablespoons canola oil
  • 2 cups sweet yellow onion diced
  • 1 tablespoon fresh garlic minced
  • 1 ½ lbs 85/20 ground beef
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 tablespoons tomato paste
  • 1 oz can ROTEL undrained
  • 1 oz can crushed tomatoes
  • 1 oz can pinto beans drained
  • 1 oz can corn drained
  • 2 oz each canned enchilada sauce
  • 2 cups beef broth
  • 2 tablespoons cornmeal
  • 2 cups cheddar cheese shredded
  • 4 cups tortilla strips
  • fresh cilantro for garnish

Instructions

    Cup of Yum
  1. In a large pot over medium-high heat, add the oil, followed by the onion and cook for 3 minutes, or until they begin to soften. Add the garlic and cook for 1 minute more.
  2. Add the ground beef and cook, breaking it up as it cooks, until no longer pink, about 5 minutes. Add the cumin, chili powder, salt and pepper, followed by the tomato paste and continue cooking for 1 minute more.
  3. Stir in the rotel, tomatoes, pinto beans, corn, and enchilada sauce, followed by the beef broth until thoroughly combined, then bring to a rolling boil. Reduce heat, cover, and simmer for 10 minutes.
  4. Mix the cornmeal with a little water to make it into a paste, then uncover the pot, add the paste, and stir thoroughly. Let sit uncovered for 10 minutes, stir well, then serve with cheddar cheese, tortilla strips, and cilantro. Enjoy!

Notes

  • If you don't have crushed tomatoes, swap for diced tomatoes, but don't drain them.
  • If you don't have any rotel, you can swap with a can of diced tomatoes and a can of diced green chiles. Drain the chiles.
  • I like using two 10 oz cans of enchilada sauce, but if you love a deeper flavor, grab a single 28 oz can and go to town.
  • You can use a bag of tortilla chips for garnish, or bagged tortilla strips, or fry up some cut corn tortillas.
  • I wouldn't omit the cornmeal, because it imparts more corn flavor that's reminiscent of tortillas, but if you don't have any on-hand, it's OK to skip it.
  • Garnish with queso fresco instead of cheddar if you'd like for a flavorful twist! 

Nutrition Information

Calories 600kcal (30%) Carbohydrates 51g (17%) Protein 33g (66%) Fat 30g (46%) Saturated Fat 12g (60%) Cholesterol 87mg (29%) Sodium 1379mg (57%) Potassium 991mg (28%) Fiber 10g (40%) Sugar 13g (26%) Vitamin A 1193IU (24%) Vitamin C 16mg (18%) Calcium 291mg (29%) Iron 6mg (33%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 600

% Daily Value*

Calories 600kcal 30%
Carbohydrates 51g 17%
Protein 33g 66%
Fat 30g 46%
Saturated Fat 12g 60%
Cholesterol 87mg 29%
Sodium 1379mg 57%
Potassium 991mg 21%
Fiber 10g 40%
Sugar 13g 26%
Vitamin A 1193IU 24%
Vitamin C 16mg 18%
Calcium 291mg 29%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.